Directions

In a large skillet, cook the chicken in butter over medium heat until no longer pink. Add the sausage, tomatoes, broth, green pepper and onion; bring to a boil. Stir in the rice, salt if desired and hot pepper sauce. Remove from the heat; cover and let stand for 5 minutes.Yield: 6 servings.

Originally published as Jambalaya Skillet in The Taste of Home Cookbook
2010, p43